A sweet, sticky, island-inspired chicken dish that goes from freezer to dinner table with zero stress.

Freezer meals don’t have to be boring—and this Hawaiian Chicken proves it. Juicy chicken breasts soak up a marinade of sweet chili, pineapple juice, and soy sauce for the perfect balance of sweet, savory, and just a hint of heat. Serve it up with rice, roasted veggies, or toss it into lettuce wraps for a tropical twist.

Recipe Rundown

I’ve been loading up the blog with easy savory meals lately—because who doesn’t need a few go-to dinner fixes? Freezer meals are my favorite: prep when you have time, forget about it, and pull them out when life gets busy. This Hawaiian Chicken is summer-ready but works any time of year. It’s inspired by the one I used to order at Steak and Ale (RIP), but this version brings a little heat. It’s got all the nostalgic island flavor—just with a spicy kick that makes it even better.

FAQ

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well and stay extra juicy.

Do I have to thaw it before cooking?
Yes, for best texture and even cooking, thaw overnight in the fridge for a few hours before cooking.

Can I leave out the red pepper flakes?
Totally—just skip them for a milder, kid-friendly version.

How long will it last in the freezer?
Up to 3 months! Just make sure the bag is sealed tight and labeled clearly.

What do I serve with Hawaiian chicken?
It’s great with rice, quinoa, cauliflower rice, or even stuffed into lettuce cups for a lighter option.

Sprinkle of Fun

This Hawaiian Chicken is exactly what weeknight summer dinners should be—low effort, high flavor, and totally backyard-approved. Toss it in the slow cooker or oven, then kick back with your feet in the pool while it does all the work. Serve it up on paper plates, throw on your favorite playlist, and pretend you’re on vacation—even if it’s just a Tuesday. If you’re having a lazy weekend, let dinner simmer while you soak up the sun.

Freezer Sweet and Spicy Hawaiian Chicken

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For the chicken + marinade:

• 1 ½ lbs boneless skinless chicken breasts
• 1/2 cup pineapple juice
• 1/3 cup sweet chili sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon smoked paprika

Instructions

To Cook:

From Frozen:

• Thaw overnight in fridge (or 4–6 hours on the counter if you’re in a rush).

Skillet:

• Pour everything into a skillet over medium-high heat.
• Simmer 12–15 minutes until chicken is cooked through and the sauce is sticky.

Oven:

• Bake in a baking dish at 400°F for 25–30 minutes, flipping halfway.

Slow Cooker:

• Cook on LOW for 4–5 hours or HIGH for 2.5–3 hours.
• Optional: Thicken sauce with a cornstarch mixture (1 tsp cornstarch + 2 tsp water) during last few minutes if needed.

Add-Ins (Freeze in a separate bag or toss in when cooking):

• Frozen pineapple chunks
• Bell peppers
• Green onions (add fresh at the end)

To freeze the peppers and pineapple chunks (in a separate bag):

1. Slice the bell peppers into strips or chunks.
2. Use canned pineapple chunks (drained) or frozen pineapple.
3. Place in a separate quart-size freezer bag and label it: “Add to Hawaiian Chicken.”
4. Freeze flat on top of the chicken bag (stacked freezer-style).

Skillet Method:

1. Sauté thawed bell peppers and pineapple in a little oil for 4–5 minutes until lightly caramelized.
2. Remove from pan, cook the chicken per recipe.
3. Stir veggies back in at the end for the best texture.
4. Oven Method:
5. Add thawed bell peppers and pineapple directly to the baking dish with chicken.
6. Bake together at 400°F for 25–30 minutes.
7. Slow Cooker Method:
8. Add thawed pineapple and peppers during the last hour of cooking.

Add at the end (Not for Freezing):

• Slice fresh green onions and sprinkle them on after cooking. Add toasted sesame seeds, if desired.

Notes

Freezer Instructions:

1. Label a gallon freezer bag with the recipe name, date, and cooking instructions.
2. Add all ingredients into the freezer bag.
3. Seal tightly and squish around to mix well.
4. Freeze flat for easy stacking.

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